You may have already tried my father’s neighbor’s Gluten Free Gnocchi Recipe, but this was tastes so much lighter, and less starchier. It’s made with gluten-free flour and riced potatoes. Oh my, my husband and I were in heaven! I laid it on a stripe of store-bought cream basil sauce and topped it off with a bacon and basil ragu. I would have thought were in a 5 star restaurant, if I don’t say so myself. And the nice thing about the ragu is that you can use your favorite gluten free cold cut, pastrami, salami, etc. You don’t have to use bacon.
A light gluten free potato gnocchi served atop a creamy basil sauce and topped with a bacon basil ragu.
- 2-3 Tablespoons extra virgin olive oil, divided
- 1 cup yellow onion, chopped
- 1 small celery stalks, minced
- 6 slices gluten free bacon, chopped
- 35 medium sized fresh basil leaves, chopped
- 1 cup low-sodium gluten free chicken broth
- 3/4 lb. (3-4 small) russet potatoes, baked and cooled enough to handle
- 1 cup Carla's Gluten Free All-Purpose Flour
- 3/4 teaspoon fine sea salt (optional)
- 2 large eggs, beaten
- Your favorite pasta sauce (I used Buitoni Basil Pesto. It's gluten free.
- To a large preheated skillet. add onion, celery, basil, and bacon; cook until bacon is slightly crisp; drain off any excessive fat, but leave in a little; add chicken broth; bring to a boil; and simmer until most of the chicken broth has evaporated.
- Peel the potatoes; using a ricer (or colander* - takes much longer) rice them; add them to a large bowl; and set aside. Mashing the potatoes by hand does not work, though I haven't tried a food processor, yet. You just have to make sure there are not even the tiniest lumps.
- Add the flour, egg, and salt, if using to the riced potatoes; kneed into a dough; refrigerate for at least 20 minutes to up to 4 days.
- Divide dough into 4-8 pieces; roll out into a log 3/4" - 1" log onto a lightly floured surfaced; cut 1/3-1/2" wide circles; shape as you desire. If you'd like to make them fancy, roll them thinner and cut them wider. Then by using the back of a fork, pass the fork against the tops to form an indentation (see photo below).
- Boil a large pot of water; add 1 tablespoon oil; add gnocchi and boil for 2 minutes; drain and rinse with cold water.
- Preheat a large non-stick frying pan with 1-2 Tablespoons oil and fry the gnocchi on each side for 5 minutes, or until most are golden brown, on medium to medium-high heat.
- Place a strip of your favorite pasta sauce, sour cream, or Greek yogurt across the center of each individual serving bowl or plate; add gnocchi and top with ragu. Serve warm.
*To rice cooked potatoes using a colander, push the potatoes through the colander.
To chop fresh basil, stack several leaves on top of each other, roll into a log and slice. Then slice in the sliced leaves in the opposite direction.